JoAnn L.
Master Chef
Is there a secret to making "large-flat" hamburger patties. Mine start out that way but they always shrink and get thick. I usually use either 80 or 85 % beef. Thanks for you help.
Thanks for posting Aunt Dot. That's why I bought a grinder. It's my understanding that beef that is ground at home (assuming safe and appropriate food handling practices) is at almost no risk of e-coli contamination. Especially if it is ground from one piece of meat and used right away. That allows you to make burgers that are more on the rare side without risk. Is that right?Although usually I grind the meat myself, immediately before using, and form into patties bout three quarter to one inch thick and just cook until medium rare, with preference on the rare side.
I start with 1.25 lbs. 80% ground beef, and roll into 3 equal balls. I take each ball and start working it between the palms of my hands into a flat disk. The technique is to press and turn, flattening the sides with the thumbs. Press and turn again, always flattening the sides with the thumbs. Continue this process until the meat patty is about 1/2 inch thick. Make sure that the patty is thinner in the center and thickens as it approaches the rim. This will insure that as the meat draws towards the center, and thickens, it will be the same thickness throughout when completely cooked through. The center will be done at the same time as the ourter edges, and the whole thing will retain its juices as you will be able to more accurately gauge when it is done and keep from overcooking.
As mentioned above, do not squish with a spatula as this will squeeze the juices from the meat. Lightly salt as the burger is cooking.
Another tip; if you add one egg per pound of ground beef, the burgers will shrink less, and hold their juices better. You won't have to be so careful when forming the raw patties.
Seeeeeeya; Goodweed of the North
Thanks for posting Aunt Dot. That's why I bought a grinder. It's my understanding that beef that is ground at home (assuming safe and appropriate food handling practices) is at almost no risk of e-coli contamination. Especially if it is ground from one piece of meat and used right away. That allows you to make burgers that are more on the rare side without risk. Is that right?